For those of you who think beer in pancakes is crazy, I encourage you to think again. Not only is beer good in nearly anything, but when stout is combined with chocolate, it’s magical. Even at breakfast.

And for those beer nerds out there, trust me — I had similar thoughts. I fully realize that Bourbon County Stout is one of the best beers you can get your hands on, so why would I want to use it in pancakes? But if you look at the recipe, it only calls for two ounces of beer, which means you can drink the rest. Which I did.

Moral of the story: beer at breakfast. It’s a win-win.

(And yes, I very well may be a lush. But at least I drink good beer.)

Bourbon County Stout Pancakes with Cardamom-Spiced Maple Syrup (makes 6 large pancakes, but recipe can be doubled)

In a large bowl, whisk together both flours, cocoa powder, sugar, salt, baking powder and cinnamon until well combined. Add buttermilk, eggs, stout and melted butter and mix until no lumps remain.

Preheat a large skillet or griddle over medium-high heat. When a drop of water skips across the top of the griddle, it’s hot enough. Melt a bit of butter in the pan to prevent sticking, then ladle batter — in 1/2 cup portions — onto the griddle and cook for approximately two minutes or until bubbles appearing on the to of the pancakes remain open. Flip and cook for another two minutes.

Meanwhile, heat maple syrup and cardamom in a saucepan over low heat until warmed through.

To serve, top each pancake with syrup, sifted powdered sugar and chopped pecans.

Woman! You went crazy with these pancakes, holy ish! I rarely order, make, or even like pancakes but this with the beer and the cardamom and the…wow. Lush or not (hell, I am, not ashamed), this looks so damn tasty!